Blanch two pounds of sweet almonds, and soak them in cold water for twelve hours, then dry them in a napkin, and pound a quarter of them to a very fine paste with a little water and lemon-juice, pass them through a sieve, and then pound the remainder (half a pound at a time.) When all are done, mix them with a pound of sifted sugar; place them over a gentle fire, stirring it continually, until the paste will flow from the spoon; then pour it into a mortar, and when it becomes lukewarm, pound it again with an ounce of gum-dragon previously dissolved in a glass of water and strained, the juice of two lemons, and a pound of silled sugar. As soon as your paste is of the proper consistence, take it out and lav it on the slab, sprinkled first with sugar; divide your paste into three parts, and color each part according to your fanccy. The coloring or dyes are made of the same materials as are used for almonds.
Blanch and pound a pound of sweet almonds, moistened occasionally with water, to prevent their oiling; when well beaten, add half a pound of fine powdered sugar, and mix the whole into a paste to use when you have occasion. When wauled, mix a piece about the size of an egg with three gills of water, and strain it through a napkin.
A pound of the best almonds must be washed in cold water; when thoroughly dry, put them into a preserving pan with a pound of sugar and a pint and a half of water, keep them on the fire, stirring them continually, until they crackle and fly about, and the sugar begins to color, stir them about gently to gather the sugar, and leave them in the pan to dry about two hours, in a stove or any moderate heat.
Prepare them as above until they have taken the sugar and are ready to be taken off the fire, put the almonds upon a sieve with a dish under, take the sugar that drops, and put it into the same pan, adding a little fresh; refine it till it comes to the twelfth degree au casse, then take cochineal, color sufficient to tinge the almonds, and put them therein; give them a few turns over the fire in the sugar, and finish as at first.
Blanch a pound of sweet almonds, wash them in cold water, and when quite dry, pound them with a sufficient quantity of yolks of eggs, into a fine but rather stiff paste: add to them a pound of powdered sugar and the rinds of two lemons grated; knead the paste well with your hands, first sprinkling the table with sugar. Form the paste into what figures you please, such as fleur-de-lis, trefoil, etc. each being about the size and weight of a macaroon. Place them on white paper and on an iron plate, fry them in a moderately hot stove. If they are of a deep yellow, they are sufficiently done. - These sweetmeats may be still further ornamented in the following manner: - Boil some sugar in orange-flower water to the degree called grunde plume, and as soon as the sweetmeats are taken from the stove or oven, wash them over with a light brush dipped in the sirup; this will give them a delicious perfume, and they may then be called a la glace. When cold, take them from the paper and put them into glasses for the table.